Guess what? I’m hosting my first Thanksgiving this year. In my teeny, but loved apartment. For about 6-8 people. WHAAAAAAAAT?!

Am I crazy? Maybe. But it’s something I’ve always wanted to do, and I feel ready. Any tips? Pointers? HALP!

These little squash rings can be a great little appetizer, OR a wonderful meal. They are small, but way more filling than they look. The quinoa, squash, and pecans really bulk up these little dudes. So, eat 1. Or 4. Or like, 10 (whoa).

Lately I’ve been on this mission to try out some special diet recipes. Vegan, gluten free, low carb, paleo, what have you. I’m just interested in knowing how these diets work, and how to cook great meals for everyone. Because…….. why not? Right?

I am definitely not STICKING to any one of these diets, because I am a firm believer that for me, balance is everything. But I am intrigued. And you may see more recipes along these lines as I try them out and see how I like them.

For now, I’m trying to cook more vegan foods, mainly because it’s the type of cuisine that I’m most comfortable with. I eat mostly vegetarian meals already, and with just a few adjustments, creating vegan meals is pretty simple. I’m going to test out some low carb dinners this week, and see how it goes!

Slice squash horizontally into ½ – ¾” rings. You should have about 13-15 rings. Using a knife, cut the seeds and stringy centers out and discard or save for another use. Spread rings evenly on the covered baking sheet.

Pour 3 Tbsp of the olive oil in a small bowl or shallow dish, and brush evenly over squash. Season with salt and pepper. Bake for 30 minutes, or until browned.

Meanwhile, combine the quinoa with the vegetable stock and 1 tsp of the olive oil in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer 20 mins. Remove from heat, fluff with a fork and set aside.

Meanwhile, heat the remaining 3 Tbsp olive oil in a large nonstick skillet over medium to medium-high heat. Add brussels sprouts, mushrooms, and garlic. Stir to combine. Season with salt and pepper and stir in 1 Tbsp of the thyme leaves. Saute until softened, about 8 minutes. Remove from heat.

Add the quinoa to the vegetable mixture along with the cranberries, pecans, and the remaining 1 Tbsp of thyme leaves. Taste for seasoning and add salt and pepper or more thyme as needed. I added a LOT of salt and pepper to my mixture.

Evenly divide the quinoa mixture among the squash rings, filling each center. Top with chopped fresh parsley.

Enjoy!

OK guys. What do you think? Got any Thanksgiving meal pointers for me? Or any pointers for creating vegan, low carb, paleo, or gluten free dishes?

Trish

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Hi Pree. There aren’t any eggs in this recipe. Totally vegan. It would be hard to keep filling from falling out, since the rings have a whole in the bottom. Not really sure what you are asking? You could keep it tidy by using less of the mixture in the rings, or using a large squash for larger holes?

Ooo…I have a couple of delicata squash in my kitchen right now! I think it was meant to be:) Seriously, these look amazing. They would be great for a little something different on the Thanksgiving table. Speaking of, good luck to you with your guests, I am sure everything will go smoothly and you will all have a wonderful time. Especially if you serve these beauties.

YaHooo Trish! Good work! These sound delicious and are packed with Fall goodness. I think it’s a great time to start menu planning for t-giving and how exciting you’re hosting your first! I decided, since I’m usually the host, that we’re going out! I know, crazy for someone who loves to cook.. but after years of hosting, I’m burned out. No one else seems to want to host. 😀 So.. tips? Make sure you have plenty of liquor on hand (for a glug here and there) and start preparing early so that you’re not rushed. I have a tiny kitchen so I don’t want anyone in there ‘helping’ me. If I need help, I set them up at the dining room table. No loitering in the kitchen! And last, keep the menu simple. I’ve found that with so many personalities and diets, the menu selection seems to explode, then we have way too much food (leftovers) and spend way too much time preparing and cleaning. Last, have fun and give yourself time to enjoy your guests. 😀

Oh my gosh THANK YOU TRACI! I’ve got an itty bitty kitchen, and am definitely going to keep it simple. May be too few of us for a whole turkey, so I might just buy a few turkey legs and make a bunch of delicious sides (my fave part anyways!). Did you cook a turkey even though you are vegetarian???! Good for you for taking a year off!

My best friends are vegetarians (well one is vegan)… sometimes I struggle on what to cook for them, something new or simply delicious… Thanks for the idea! This definitely goes on my cookbook! Have a nice day Trish!

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Patricia Bozeman is a cook. A whiskey lover. A dreamer. A wine-o. A tea drinker. A dog lover. A wife. An extrovert with a dash of social anxiety. A Jeopardy watcher. A dress wearer (because she's a lady, duh). A crass and slightly deaf old woman inside of a 33 year old body. Read More…